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Scalloped Sweet Potatoes

Scalloped sweet potatoes bake in a creamy garlic sauce until bubbling and tender, with a golden top and layers that hold their shape. A 15-minute rest helps the sauce settle before serving.
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Prep Time 20 minutes
Cook Time 1 hour 9 minutes
Resting time 15 minutes
Total Time 1 hour 44 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 3 lb sweet potatoes peeled and cut into 1/8-inch-thick slices
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Arrange the sweet potato slices in overlapping layers in the baking dish.
  4. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat.
  5. Add the garlic and cook for 30 seconds.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and heavy cream.
  8. Add the salt, pepper, and nutmeg, then bring to a gentle simmer.
  9. Cook, whisking, for 2 to 3 minutes, until the sauce thickens enough to coat a spoon.
  10. Pour the sauce evenly over the sweet potatoes.
  11. Cover the dish tightly with foil.
  12. Bake for 40 minutes.
  13. Remove the foil.
  14. Bake for 20 to 30 minutes more, until the sauce is bubbling and a knife slides easily into the center of the potatoes.
  15. Let the dish rest for 15 minutes before serving.

Notes

Slice the sweet potatoes evenly so they cook at the same rate. Refrigerate leftovers covered for up to 4 days; freezing is not recommended because the creamy sauce may separate. For a gluten-free option, use a gluten-free all-purpose flour blend.